A cake for those who love coffee and its intense aroma. The secret lies in choosing high-quality instant coffee. In fact, this cake does not have the same flavour if prepared with espresso. The taste would not be intense enough. You can also intensify the flavour or replace the coffee by using a chicory extract, thus reducing the quantity of caffeine.
The coffee frosting prepared with soft cheese can be kept in the fridge for at least two days and served on the side so you can keep the cake out of the fridge and ensure that it stays soft for longer. Since it contains gluten-free flour, such as corn, this cake tends to dry out faster.
For a 10x20cm rectangular or 20cm diameter round cake tin, preparation time 10 minutes, cooking time 30-40 minutes:
- 150gr oil
- 180g sugar
- 300g plain gluten-free flour
- A pinch of salt
- 1 ½ tsp baking powder
- 4 eggs
- 2 tsp instant coffee 60g walnuts
For the coffee frosting
- 1 tbs of instant coffee
- 1 tbs of powdered sugar
- 1 or two tbs of hot water
- 280g soft cheese
1 – In a large bowl, combine oil and sugar. Once mixed, add the instant coffee. As you do this, you will notice that the mixture will tend to whip very well. Whip it until you get a smooth and foamy mix. Add the eggs two at a time and continue beating.
2 – Fold in the flour, salt and baking powder, add the chopped walnuts, mix everything and pour the mixture in a cake tin lined with parchment paper. Bake for 30-40 minutes, or until cooked, at 170° C.
3 – While the cake is baking, prep the frosting by adding the instant coffee, sugar and water in a small bowl. Whip it together until you get a frothy mixture.
4 – Add the soft cheese and fold in the coffee cream. Once the cake has cooled down, cut it lengthwise and fill it with the coffee frosting. Decorate with walnuts and serve.
– Instant coffee is essential to get a good aroma in the cake. The flavour of the cake will mainly depend on it.
– You can prepare both the cake batter and the coffee frosting using an electric mixer or a planetary mixer.